Spanish avocado egg salad
This Spanish Avocado Egg Salad is a vibrant, creamy dish infused with bold Mediterranean flavors. It combines hard-boiled eggs, ripe avocados, red onions, cherry tomatoes, and Spanish-inspired seasonings like smoked paprika and olive oil. Perfect as a light meal, sandwich filling, or a delicious side dish, this salad is packed with healthy fats, protein, and fiber.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients
For the Salad:
4 large eggs, hard-boiled and chopped
2 ripe avocados, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely diced
¼ cup roasted red peppers, chopped
¼ cup black or green Spanish olives, sliced
2 tablespoons fresh parsley or cilantro, chopped
For the Dressing:
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice (or red wine vinegar)
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Instructions
1. Boil the Eggs:
1. Place eggs in a saucepan and cover with water.
2. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Transfer eggs to an ice bath, peel, and chop them.
2. Prepare the Salad Base:
1. In a large bowl, add diced avocados, cherry tomatoes, red onion, roasted red peppers, and olives.
2. Gently mix to combine.
3. Make the Dressing:
1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, smoked paprika, garlic powder, salt, and black pepper.
4. Combine Everything:
1. Add the chopped eggs to the salad bowl.
2. Pour the dressing over the ingredients and toss gently to coat everything evenly.
3. Garnish with fresh parsley or cilantro.
5. Serve & Enjoy:
Serve immediately or chill for 10-15 minutes before serving.
Enjoy as a side dish, sandwich filling, or on toast.
Nutritional Information
Calories: 280-320 kcal
Protein: 10g
Carbohydrates: 8g
Fiber: 5g
Fat: 24g
Saturated Fat: 4g
Sodium: 350mg
(Nutritional values are estimates and may vary based on ingredients used.)
Notes & Tips
Avocado Browning: To keep the avocado fresh, add extra lemon juice or press plastic wrap directly on the salad before storing.
Make It Creamier: Add a tablespoon of Greek yogurt for a richer texture.
Storage: Best eaten fresh but can be stored in the fridge for up to 24 hours.
Add Protein: Mix in tuna, shredded chicken, or chickpeas for an extra protein boost.
Spice It Up: Add red pepper flakes or diced jalapenos for heat.
This Spanish Avocado Egg Salad is a delicious and nutritious twist on classic egg salad, with bold flavors and a creamy texture. It’s quick, easy, and perfect for any meal—enjoy it as a healthy snack, light lunch, or side dish!